PECAN PIE COOKIES
Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!
Provided by eibbed0001
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
- Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
- Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
- Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 28.1 mg, Fat 10.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 82.1 mg, Sugar 12.3 g
PECAN PIE COOKIES
My family loves pecans. In fact, we have pecan pie at Thanksgiving and these pecan cookies at Christmas.-Julie McQuiston, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies., Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.
Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN PIE COOKIES
Make and share this Pecan Pie Cookies recipe from Food.com.
Provided by flower7
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For cookies: Beat butter and sugar on medium speed of an electric mixer until creamy. Add egg and vanilla and mix. Reduce speed to low and add flour and baking powder. Beat until well mixed.
- Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
- Combine all the filling ingredients (pecans through vanilla) in a small bowl. Fill each cookie with 1 rounded teaspoon of filling.
- Bake for 8-12 minutes or until lightly browned. Cool for 1 minute on baking sheet then remove to cool completely on a wire rack or sheet of aluminum foil.
Nutrition Facts : Calories 123.4, Fat 6.8, SaturatedFat 3, Cholesterol 17.6, Sodium 49.2, Carbohydrate 14.8, Fiber 0.5, Sugar 9.1, Protein 1.2
PECAN PIE COOKIES
A gooey pecan pie brimming with buttery pecans is always a hit, but it's also quite a labor intensive dessert-what with the blending, chilling and rolling required to make pie crust. That's why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb-these are basically, jumbo thumbprint cookies-gets filled with a mixture that's modeled after classic pecan pie filling. And the results? Let's just say that when you serve up these darling cookie pies, you shouldn't expect any leftovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
- Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
- With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
- Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 14 g, TransFat 0 g
PECAN PIE
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. with rack set in lowest position.
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
- Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
- Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
EASY PECAN PIE BAR COOKIES
These easy bar cookies have all the flavor of pecan pie. Everyone raves about these cookies -- as big as the batch is, they never seem to last long!
Provided by Jennifer Boudreaux Pirot
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
- Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
- Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
- Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
- Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 59.3 mg, Sugar 8.9 g
VEGAN PECAN PIE
Enjoy this magnificent vegan version of pecan pie. With all the flavours of the classic American dessert, it's a crowdpleasing treat for all
Provided by Ailsa Brown
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Roll the pastry out slightly on its baking parchment so it fits a 23cm tart tin. Flip over into the tin using the parchment to help you, then remove the parchment and press the pastry into the base and up the side of the tin. Trim the excess slightly, but leave some overhanging. Slide the tin onto a baking sheet.
- Scrunch up the used sheet of parchment and use it to line the pastry case, then fill with baking beans or uncooked rice. Bake for 15-20 mins, then remove the beans or rice and the parchment, and bake for another 5-10 mins until the pastry is sandy to the touch and golden. Cut away the excess pastry with a serrated knife.
- Melt the maple syrup, brown sugar and baking block together in a saucepan over a medium heat. Whisk in the cornflour until fully incorporated, then remove from the heat and set aside to cool. Tip the tofu, rum (if using), vanilla and a large pinch of salt into a blender and blitz until the mixture is creamy and smooth. Add the maple syrup mixture and blend again to combine, then pour into a bowl and stir in the chopped pecans.
- Pour the filling into the pastry case and decorate the top with the whole pecans. Bake for 25 mins, then reduce the oven temperature to 160C/140C fan/gas 3. Bake for 30 mins more until the top is set and dark golden brown. Leave to cool completely in the tin before cutting into slices to serve.
Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.38 milligram of sodium
PECAN PIE SANDWICH COOKIES
These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the brown sugar shortbread to the tender praline center. Ground nuts make the cookies both crumbly and crisp. More pecans are packed into the filling, which combines a deep sweetness with the texture of a soft caramel. A candy thermometer helps ensure the filling doesn't end up saucy or chewy; it runs like lava during assembly, then sets as it cools. You can skip the filling for a batch of buttery cookies, or make it on its own to use as an ice cream topping. The assembled cookies keep at room temperature in an airtight container for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, pies and tarts, dessert
Time 1h30m
Yield 20 to 24 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
- Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
- When you're ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
- Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
- Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
- Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
- Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.
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PECAN PIE COOKIES - POPSUGAR FOOD
From popsugar.com
3.5/5 (147)Category Cookies, DessertsAuthor Nicole PerryTotal Time 50 mins
- In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
- Shape dough into roughly 1 1/4-inch balls using a #50 disher. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well.
- Whisk together 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream in a small mixing bowl until smooth. Fold in the pecans. Fill the well of each cookie with a scant teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack.
PECAN PIE COOKIES RECIPE - LAND O'LAKES
From landolakes.com
4.2/5 (87)Calories 130 per servingServings 36
- Combine all cookie ingredients except flour and baking powder in bowl. Beat at medium speed until creamy. Add flour and baking powder; beat at low speed until well mixed.
- Shape dough into 1 1/4-inch balls. Place, 2 inches apart, onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
- Combine all filling ingredients in bowl; fill each cookie with 1 rounded teaspoon filling. Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
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